Several years ago if you would have asked me what quinoa was, I would have had the “deer in headlights” look on my face!
Quinoa (pronounced keen-wa) is probably the most perfect plant protein that can be found!
Naturally gluten-free and wheat-free, this is THE perfect food for those of us who suffer from celiac disease or have gluten-sensitivity.
Nutrient-rich, quinoa has anti-inflammatory properties, contains all of the essential amino acids, and is a great source of manganese (migraine sufferers often are lacking this)!
Fast forward to now…
I am comfortable cooking quinoa and anyone who knows me, will tell you that I LOVE to collect recipes and will try any recipe at least once. That being said, I discovered this amazing breakfast quinoa.
Being a “Martha Stewart Wanna-be” (as far as crafts and recipes go), I learned that she has a video series called Eat Clean with Shira Bocar, the Martha Stewart Living food editor.
The recipes in this series are simple and nutritious.
Here is a link to my new favorite quinoa recipe, called Quinoa Porridge!
I wrote down the recipe as Shira spoke on the video, so here it is!
½ cup rinsed quinoa (rinse through 3 changes of water)
¾ cup almond milk (I used Silk Vanilla Almond Milk)
½ cup water
½ tsp vanilla
¼ tsp cardamom
¼ tsp sea salt
Swirl ingredients and then bring to a boil. Reduce to simmer and cover for 16 minutes.
When done, fluff with fork and set aside.
Chop half of a pear into bite-size chunks. Grab a handful of toasted sliced almonds.
(I toasted sliced almonds on parchment paper in a 350˚ oven for about 5 minutes….as soon as they are fragrant, remove from oven)
Assemble the porridge by placing quinoa in the bottom of a bowl. Add some almond milk, place chopped pear on top and garnish with toasted almonds.
So let’s recap….
Quinoa can be eaten for breakfast!
Quinoa is a seed, not a grain!
Quinoa will keep your tummy happy!
Let’s dig in…
© 2015, Monica of glutenfreedoubletalk